This quiche starts off with the same shortcrust pastry recipe as my vegetable quiches:

Start by preheating your oven to 160ºC and grease a medium-sized pastry dish with butter and a little flour.

To make the shortcrust pastry, start by adding the butter in small cubes to the flour in a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs with no large lumps of butter.

Use a knife to stir in the water, adding it a tablespoon at a time, until the dough starts to bind together.

Wrap the dough in clingfilm and leave it in the fridge for 20 minutes to cool before using.

Once the dough has chilled, remove it from the fridge. Lightly flour a surface and use a rolling pin to roll out the pastry until it is large enough to cover the base and sides of your pastry dish. Transfer the pastry to the dish, making sure to press it gently into the base and sides.

Cover the lined dish with greaseproof paper and fill with rice or dried beans to hold the pastry down in order to blind bake it. Bake for 20 minutes at 160ºC.

Once the pastry has finished blind baking, remove it from the oven and allow it to cool slightly. Remove the rice or beans and the greaseproof paper.

Whilst the pastry is blind baking, you can make the filling:

Heat the butter in a pan and cook the onions for about 20 minutes. Stir them occasionally to prevent them from sticking. Once done, remove from the heat and leave them to cool.

Beat the eggs in a bowl and gradually add in the cream. Stir in the onions and half the grated cheese, and season with salt and pepper.

Pour the mixture into the cooled pastry case and sprinkle with the rest of te cheese.

Like the vegetable quiches, this quiche has been another convenient one to make for a busier lifestyle. On the days when I wasn’t going to be back at home around lunchtime, I cut a slice and wrapped it in foil in the morning to take with me. It’s great when it’s fresh out of the oven, but it’s still tastes good when it’s cold too.

Obviously a cheese and onion flan will work with pretty much any type of cheese or onion you so desire, although you might end up with something rather powerful, depending on the cheese you use! Cheddar, whilst hardly the most exciting of lactational produce, is at least usually not too expensive and very easy to come by. As for the onions, I prefer red onions in almost all cases, and so I usually substitute in the more brightly coloured version for it’s paler sibling.